This a very easy cake to make and very versitile.
10 or 12 oz
store bought angel food cake
can sweetened condensed milk(scm)
pkg. instant vanilla pudding mix
tub extra creamy cool whip, thawed
21 oz. each peach or cherry prepared pie filling( i like to use blueberry)
1Cut cake into 1/4 inch thick slices; arrange 1/2 the slices on bottom of a buttered 13x9-inch baking dish.
In a large bowl, combine SCM, water and almond extract; mix well. Add dry pudding mix; beat well.
Chill 6 minutes. Fold in cool whip.
Spread 1/2 the cream mixture over cake slices; top with one can of the pie filling. Top with remaining cake slices, cream mixture and the other can of pie filling.
Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.